Molecular Recognition and Threshold Prediction Model of Bitterness in Natural Compounds
It is important to identify the bitter substances in natural compounds and determine their bitterness threshold for finding out the bitter molecules that affect the flavor of food and developing some foods with unique flavors. Identifying bitter molecules and predicting the threshold of bitter molec...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-02-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021080020 |